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Katahdins are hardy, adaptable, low maintenance sheep that produce superior lamb crops and lean, meaty carcasses. They are medium sized and efficient, bred for utility and for production in a variety of management systems. This breed is ideal for pasture lambing and grass/forage-based management systems.
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History & Development:
The development of the breed began in the late 1950's with the importation of a small number of haired sheep from the Caribbean by Michael Piel of Maine. His goal was to combine the hair coat, prolificacy, and hardiness of the Virgin Island sheep with the meat conformation and rate of growth of wooled breeds. He began to experiment with crosses between the hair sheep and various British breeds. After almost 20 years of crossing the resulting hybrids "in every conceivable combination" and selecting the individuals with the desired combination of traits, Piel eventually collected a flock of ewes he called KATAHDINS (pronounced Ka-tah-dins), named after Mt. Katahdin in Maine. During the mid 1970's the Wiltshire Horn, a shedding breed from England, was incorporated into the flock to add size and improve carcass quality.
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Katahdin Characteristics:
Adaptability: Katahdins have wide adaptability. They have demonstrated adaptability by performing well in areas varying in geography, temperature, humidity, feed and forage resources, and management systems.
Temperament: Katahdins are docile, so they are easily handled. They exhibit moderate flocking instinct.
Size: Katahdins are a heavy-muscled, medium-sized breed. Typical weight are; Ewes: 120-180 pounds; Rams: 180-250 pounds; Lamb birth weight: 8 pounds.
Reproduction: Ewes and rams exhibit early puberty and generally fertile year round. This enables ‘out of season’ lambing. A well-managed flock should produce a 200% lamb crop.
Mothering: The Katahdin ewe shows a strong, protective mothering instinct, usually lambs without assistance and has ample milk for her lambs.
Carcass and Growth: Lambs produce a high quality, well-muscled carcass that is naturally lean and consistently
offers a very mild flavor. Even carcasses from older ewes are tender with mild flavor; in other words they don’t have the ‘mutton taste’ associated with older ewes of wooled breeds.
Coat: The hair coat of the Katahdin varies in length and texture among individuals and can be any color or color combination. It becomes thick during the winter season, but naturally sheds in spring, leaving a shorter, smooth summer coat.
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